With all the health benefits continually attributed to eating salmon I find it is the one fish we eat more than any other. First of all, it’s about the only one my husband really likes. Of course he is more open to eating other fish as long as they’re breaded and fried, which I do on occasion because who doesn’t love fried food? And with Panko? But I serve it always with a bit of guilt on the side.
Since salmon lends itself to being prepared in so many different ways it’s easy to keep it from being boring. And instead of guilt on the side there’s usually a helping of “how good are we…not only having a delicious dinner, but getting all those omega 3’s as well?”…which leads me to sharing this recipe with you for Linguine With Roasted Salmon And Lemon that I served this past week.
Linguine With Roasted Salmon And Lemon
(Recipe courtesy Robin Miller 2007)
4 servings
Ingredients
1 pound linguine, dried or fresh
1 tablespoon olive oil
¼ cup chopped red onion
3 cloves garlic, minced
1 teaspoon dried thyme
½ cup vermouth or dry white wine
½ cup reduced-sodium chicken or vegetable broth
½ cup sliced pitted green olives
2 tablespoons lemon juice
2 tablespoons drained capers
1 teaspoon finely grated lemon zest
Cooked salmon, about 8 ounces, broken up into 2 -inch pieces
Salt and freshly ground black pepper
¼ cup chopped fresh basil leaves
Directions
Cook linguine according to package directions.
While the linguine is cooking, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes until soft. Add thyme and cook 1 minute, until fragrant. Add vermouth or wine and cook 1 minute. Add broth, olives, lemon juice, capers, and lemon zest and bring to a simmer, for 5 minutes.
When the linguine is cooked, drain and add, along with the salmon, to the pan with the olive-caper mixture. Toss to combine using tongs and cook 1 minute to heat through. Season to taste with salt and freshly ground black pepper.
Remove from heat and stir in basil. Serve immediately.
Note: I used small olives stuffed with pimentos because I didn’t have the other. I would prefer the better olives…next time! Calamata would be great as well.
I chose to use the wild salmon fillets, and I roasted them at 350 degrees for 10 to 15 minutes after drizzling with extra virgin olive oil and seasoning with kosher salt and freshly cracked pepper. Do not overcook the salmon.